Tomato mozzarella revisited with pesto

Ingredients

• 30 g Fresh basil (Leaves tightly packed)
• 30 g Pine nuts (Lightly toasted)
• 40 g Grated Parmesan (Finely grated)
• 1 clove Garlic (Crushed)
• 80 ml Extra virgin olive oil (Divided, 40 ml for the pesto, 40 ml to season the tomatoes)
• 5 g Salt (Fine sea salt preferably)
• 2 g Black pepper (Freshly ground)
• 150 g Burrata (or cream mozzarella) (One ball, drained)
• 120 ml Whole milk cream (30 % fat minimum)
• 4 units Ripe tomatoes (Roma or beefsteak type) (About 500 g, firm)
• 30 g Arugula (For garnish)
• 8 units Cherry tomatoes (Halved for garnish)
• 8 units Mozzarella pearls (Small mozzarella balls)
• 10 ml Balsamic vinegar (For final drizzle)

Instructions

1. Prepare the pesto

   In the immersion blender jar, place the basil, lightly toasted pine nuts, Parmesan, crushed garlic, salt, pepper and 40 ml olive oil. Blend until a smooth paste forms.

   Time: PT10M

2. Prepare the mozzarella cream

   In a bowl, combine the drained burrata, cream, a pinch of salt and pepper. Blend with the immersion blender until a velvety cream forms.

   Time: PT5M

3. Blanch the tomatoes

   Bring a pot of water to a boil. Submerge the whole tomatoes for 1 minute, then immediately transfer them to a bowl of ice water to stop cooking.

   Time: PT3M

   Temperature: 100°C

4. Peel and seed the tomatoes

   Remove the skin starting from the top (the “cap”). With a parisian spoon, remove the seeds and the gelatinous part. Chop the flesh into very small dice.

   Time: PT7M

5. Season the tomato flesh

   In a small bowl, mix the tomato dice with 40 ml olive oil, salt and pepper. Set aside.

   Time: PT3M

6. Assemble the dish

   In the serving dish, spread a layer of pesto on the bottom. Add a layer of mozzarella cream and smooth it. Distribute the seasoned tomato flesh on top.

   Time: PT5M

7. Chill

   Cover the dish with plastic wrap and place in the refrigerator for at least 2 hours before serving.

   Time: PT120M

   Temperature: 4°C

8. Finishing and serving

   Just before serving, garnish with arugula, mozzarella pearls, halved cherry tomatoes and a drizzle of balsamic vinegar.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

10 g

Fat

18 g

Fiber

2 g